I took a few days off this week and spent them baking: Icelandic skyr, cultured European butter, quark, crème fraîche, dulce de leche, and more than ten varieties of mini tarts for a new ebook I’ve been working on. After all that rich holiday baking, I’m craving lighter desserts. If you feel the same, here are two easy, fruit-forward treats you can make quickly: a Pavlova Fruit Wreath and a classic Eton Mess. Both use the same simple components — meringue, whipped cream, and fresh fruit — and are perfect for festive or everyday occasions.
Pavlova Fruit Wreath
Pavlova is a beloved dessert in Australia, often served at Christmas and in summer. It’s simple to make, striking to present, and delivers a wonderful contrast of crunchy meringue, silky cream, and bright fruit. For this wreath version, you prepare a basic pavlova meringue but shape it into a ring before baking. I used a small amount of leftover meringue I had after piping mushroom decorations for a Bûche de Noël, but you can scale the recipe up for a full-size wreath.
Once the baked meringue is cool, top the wreath with freshly whipped cream — sweetened or unsweetened to taste — and arrange fresh fruit on top. I like strawberries and raspberries with a few mint sprigs for color and freshness. A light dusting of powdered sugar finishes it beautifully if you prefer a touch of sweetness on the cream.
Pavlova is best served soon after assembly; the meringue will begin to soften as it sits, but the flavor and contrast remain delicious even as the texture changes.
Eton Mess
Eton Mess is an informal, forgiving dessert that’s perfect for using leftover meringue. If you made meringue mushrooms for a Bûche de Noël, this is an excellent way to put the extras to good use.
The name often makes people smile — one friend misheard it as “eatin’ mess” — but its origin is traditional: Eton Mess is linked to Eton College in England and has been associated with school festivities for well over a century. Recipes typically call for store-bought meringues, but any type of meringue works since you’ll be breaking it into pieces.
Strawberries are the classic choice, though any berries or soft fruit will do. To assemble, whip cream to soft peaks, slice the fruit (if it’s not very sweet, sprinkle a little sugar and let it macerate for a short time), then gently fold broken meringue pieces and fruit into the cream until just combined. Keep some meringue and fruit aside to garnish the top if you like.
Eton Mess is incredibly flexible: prefer a crunchier finish? Leave larger meringue pieces. Want a neater presentation? Layer the components in glasses instead of folding. The dessert is best eaten immediately after assembling. You can, however, prepare components in advance and combine them at serving time, or let guests build their own from bowls of whipped cream, broken meringue, and fruit.
Have fun experimenting — both the Pavlova Fruit Wreath and Eton Mess are quick to make, forgiving, and showcase fresh fruit beautifully. No matter which version you choose, they’re satisfying lighter options after richer holiday treats.